Tandoori Tikka Masala is a delicious dish made with marinated paneer and vegetables cooked in a tandoor or oven, for a non vegetarian version use marinated chicken instead.
Tandoori Tikka Masala (Veg):
Details:
- Serving Size: 4
- Preparation Time: 25 minutes
- Cooking Time: 30 minutes
- Total Time: 55 minutes
- Type of Meal: Main course
- Type of Cuisine: North Indian
- Total Number of Calories (per serving): 320 calories
- Macros (per serving): Carbohydrates: 15g | Proteins: 12g | Fats: 22g
Ingredients:
- Paneer: 400 grams, cut into cubes
- Bell Peppers: 1 large, cut into chunks
- Onion: 1 large, cut into chunks
- Yogurt: 1 cup, plain
- Oil: 2 tablespoons
- Ginger-Garlic Paste: 1 tablespoon
- KLW Tandoori Tikka Masala: 2 tablespoons
- KLW Peela Chaat Masala: 2 tablespoons or as per spice preference.
- Or KLW Chaat Masala: 2 tablespoons for a mild spicy tangy twist to your tikkas
- Salt: to taste
- Fresh Cream: 1/4 cup (optional, for richness)
- Fresh Coriander Leaves: for garnish
- Lemon Wedges: for serving
Procedure:
- Preparing the Marinade:
- In a large bowl, mix yogurt, ginger-garlic paste, KLW Tandoori Tikka masala, and some salt as per taste to create a marinade.
- Add the paneer, bell peppers, and onion to the marinade. Coat well and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).
- Cooking the Tikka:
- Preheat Oven/Grill: Preheat your oven to 200°C (400°F) or prepare a grill.
- Skewering: Thread the marinated paneer and vegetables onto skewers.
- Cooking: Brush the skewers with oil and place them in the oven or on the grill. Cook for about 15-20 minutes, turning occasionally, until the edges are slightly charred and cooked through.
- Coating the Masala: for a creamy version
- Heat Oil: In a large pan, heat oil over medium heat. Add any leftover marinade and cook for a couple of minutes.
- Add Cream: If using fresh cream, stir it in now for a creamy texture. Cook for another 5 minutes until combined and heated through.
- Combining Tikka and Masala Gently add the cooked tikka skewers to the masala sauce, ensuring they are well coated. Cook for an additional 5 minutes to allow the flavors to meld.
- Alternatively: for a dry authentic version
- Instead of point 3. you could simply layer the cooked tikkas with KLW Peela Chaat Masala as per your spice preference or use KLW Chaat Masala for a mild spicy tangy twist!
Serve hot along with mint chutney.
Enjoy your flavorful Vegetarian Tandoori Tikka Masala!
Tandoori Tikka Masala (Non-Veg)
Similar to the veg version but uses marinated chicken instead, giving it a rich flavor and texture.
Details:
- Serving Size: 4
- Preparation Time: 25 minutes
- Cooking Time: 20 minutes
- Total Time: 45 minutes
- Type of Meal: Main course
- Type of Cuisine: North Indian
- Total Number of Calories (per serving): 350 calories
- Macros (per serving): Carbohydrates: 10g | Proteins: 30g | Fats: 22g
Ingredients:
- Chicken: 500 grams, boneless, cubed
- Yogurt: 1 cup
- Tandoori Masala: 2 tablespoons
- Ginger-Garlic Paste: 1 tablespoon
- Oil: 2 tablespoons
- Cream: 1/4 cup (optional)
- Salt: to taste
- Fresh Coriander Leaves: for garnish
Procedure:
- Marination:
- Combine yogurt, KLW Tandoori Tikka masala, ginger-garlic paste, and salt. Add chicken pieces and marinate for at least 30 minutes. (or up to 2 hours in the refrigerator for deeper flavor).
- When ready to cook add your choice of vegies like onions and bell peppers.
- Cooking Tikka:
- Preheat the oven to 200°C (392°F). Skewer the marinated chicken. Bake for 15-20 minutes until cooked through.
- For grilling, thread the marinated chicken and vegetables onto skewers, brush with oil and place them on the grill. Cook for about 15-20 minutes, turning occasionally, until the edges are slightly charred and cooked through.
- Garnishing and Serving:
- Garnish with fresh coriander leaves.
- Serve hot along with mint chutney